Alma record. (Alma, Mich.) 1878-1928, 1887-06-03
DOM ESTiC HINTS.


celeTy, anu pttptic ui'oSi"5 40 'oi-
lows: Rub the yolks OF hard-boiled
eggs smooth with a spoon; put TO each
yolk one teaspoonful OF made mustard
half as much salt. wineglassful OF
strong vinegar and tablespoonful Of
the best olive OIL Put the celery in
salad bowl. lay the ch cken on that,
then pour over it the dressing. Lettuce
cut small may be used in the place OF
celery. but the latter is much more de-
licious Cut the whites of the eggs in
rings to garnish the salad.
PICKLED EGGS.
Boil some four or six dozen in a
capac.ous saucepan until the become
quite hard. Then, after carefully e.
moving the shells, lay them in large
mouthed jars and pour over them
scalding vinegar, we'll seasoned With
whole pepper, allspce, a few races Of
ginger and few cloves OF garlic.
When COLI bung down closely, and in
a month they are fit for use. Where
eggs are plentiful the above pickle IS
ing accompaniment to cold meat.
CREAM GOLDFISH
Pick into small pieces the salt FISH.
freshen with cold water. changing the
water two or three times. Put it into
IA saucepan with half a cup of boiling
water, and piece of butter size of al
egg, Little cayenne pepper and slice
of onion chopped very fine Stir smooth
~ one tablespoonful of orn'.arch in y
little milk, add a cup of milk. pour {
over the fish, and stir constantly until
the butter melts and the whole is well
cooked. Break two or three eggs MO
it and serve not.
RYE CAKES.
Two cups sour milk; one egg well
beaten; one teaspoonful OF so Ia, DISCO
we'd in boiling water; enough rye meal
for batter that will spread easily on
the griddle. Mix together the milk,
meal and egg. add the soda and beat
thoroughly. Bake imne l..tcly on ~
hot Or dale, or in gem pans we'll oiled;
if in gem pans the oven must be hot
and the cake should bake about laif an
hour.
CoRNsTARCH CAKE.
One cup of butter worked to 4 cream
with two cups OF sugar; one cup of
milk in VIII ch dissolved one tea
spoonful of sofia; two cups of -four.
in which is sifted two tea,Doonfuls of
cream Of tartar; the whites, only. OF
six eggs, beaten to a stiff froth. NIX
ali these Ingredients well, then add dne>
cup of cornstarch. Beat well. Bake
in moderate oven. VIII make one
large loaf
sCALLOPED CORN AND POTATOES.
Mix together half a can of each; stew
for half an hour with tablespoonful
Of butter. scant teaspoonful of sugar.
and salt and pepper By way of season.
ing. Put in buttered dish. strcw
thickly W tn bread crumbs, and dot
with bits of butter. Bake for half an
hour, and serve hot in the same dish.
P!CKLED OYSTERS.
Scald the oysters in their own liquor;
make some vinegar boiling hot, with
some whole pepper, aiispice, mace aud
a little salt. Take the oysters "a
their liquor With a bowl, and pt tho
hot vinegar over them. Serve celery
with them. They are fit to eat as soon
as cold.
SALMON SALAD.
To can OF salmon take eight or ten
stalks Of celery; cut the celery into
small pieces and mix with TIE salmon,
which should also be p cked into small
bits; sprinkle over it little salt and
very little pepper and pour on some
good vinegar. A small onion NAV be
added if desired
OYSTER PIE.
Fill shallow pudding dish with
oysters, cream, pepper salt and butter.
Let it stand on the top of the range
until just boiling then cover the top
of the dish with thick crust, about
half an inch thick. and bake until III.
crust is 4 very light brown. Serve
hot.
SILVER CAKE.
One cupful OF sugar m xcd with two
of butter; aid one c,p-
full of Hour with one tcaspo)n!u OF bak-
ing powder, half a cupful of cornstarch,
half a cupful of m TX. the Whites II
three eggs, flavor with van La Bake
in Il moderate oven.
CHOCOLATE CAKE.
Beat the whites OF two eggs with
quarter Of pound of powdered sugar
into frothy cream, add the juice of
half lemon and six ounces of finely,
grated chocolate; drop th, mixture in
spoonfuls on fiat tin, and bake them
slowly.
sUEr PUDDING.
Three cups of flour, one of raisins
stoned, one-half cup OF suet. chopped